Apple-n-Spice Brine

"Apple-n-Spice Brine" gives a hint of sweetness from the apple cider and the combination of herbs and spices results in a juicy, delicious, and very flavorful poultry. Can also be used for pork, fish and seafood.

Ingredients

1/2 gallon of cold water

2 cups sea salt

3 cups orange juice

1 gallon Johnny Appleseed Apple Cider

10 whole cloves

1 tablespoon ground nutmeg

1/2 cup light brown sugar

Directions

In a large pot combine apple cider, orange juice, sea salt, spices, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Savory Turkey Brine

 "Savory Turkey Brine" is a easy brine gets half its portion of its salt from Pacific Organic free range Chicken Broth, even though it is low in sodium. The combination for herbs and spices will give your turkey a rich organic flavor.
Can also be used for chicken pork, fish and seafood.

Ingredients

1/2 gallon of cold water

1/2 cup sea salt

2 (32 oz.) Pacific Organic free range Chicken Broth

2 sprigs fresh rosemary or 1 tablespoon dried

2 sprigs fresh sage or 1 tablespoon dried

2 sprigs fresh thyme or 1 tablespoon dried

1/4 cup white sugar

Directions

In a large pot combine chicken stock, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Apple Ale Brine

This brine is sure to enhance the flavor of your poultry if you are planning on smoking it. This is a twist of the traditional beer brine for large amounts of fish, chicken, quail, or turkey.

Ingredients

1/2 gallon of cold water

1/2 cup sea salt

6 bottles Redds Apple Ale Beer

1/2 cup light brown sugar

1/4 cup pickling spice

1.2 teaspoon red pepper flakes

Directions

In a large pot combine beer, sea salt, spices, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.